Basil Pesto

I had actually never tried pesto before (or maybe I did and I did not realize it), however, when I first made this recipe, I could seriously not stop eating it because it tasted so cheesy, nutty and full of flavor!

I got the recipe from Food 52 and I honestly cannot be any happier I did. What a lot of people don’t know is that it took me a whole year to give up my favorite foods (especially cheese), therefore, I am actually very picky about the new foods I pick as my favorites!

Pesto

Let’s dive into this easy, but worthy-of-bookmarking recipe!

THIS PESTO IS:

Dairy Free

Quite Enchanting

Rich and Flavorful

Truly Addicting

Very Versatile

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Ingredients

2 cups tightly packed fresh basil

1/2 cup walnuts or pine nuts

1 to 2 cloves garlic, roughly chopped

1/2 cup extra-virgin olive oil

1 tablespoon lemon/lime juice

3 tablespoons nutritional yeast

Sea salt and freshly ground pepper, to taste

Instructions

1. Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade.
2. Pulse to combine, until the mixture is coarsely ground.
3. Add the olive oil, sea salt, pepper, lemon/lime juice, and nutritional yeast, and pulse a few more times to combine.

Nutrition

Calories

1416 cal

Fat

154 g

Carbs

10 g

Protein

8 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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https://beetabella.com/pesto/

Laura Perez Gavidia